Oh My Veggies · by Nicole
Blueberry-Lemon Yogurt Cake
NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 13%
CARBS 66G67% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER48G TOTAL SUGAR
FAT 12G27% OF CAL
8G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist blueberry cake with Greek yogurt and lemon, topped with a sticky lemon glaze. Tangy and fresh-tasting.
dessertamericanbaked good🥧 baking dishvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup Dairy Pure Milk
- ½ cup Fage Greek Yogurt (plain)
- 1 cup Wyman’s of Maine Blueberries, frozen
- 2 ¼ cups All-Purpose Flour (+2 tbsp)
- 3 tsp Baking Powder
- 1 tsp Salt
- 2 cups Sugar
- 4, Eggs
- 3, Lemons (juiced and zested)
- 1 tsp Vanilla Extract
- ½ cup Coconut Oil
- Non-stick cooking spray
- 1 ½ cups Confectioner’s Sugar
- Juice of 1 lemon
At a glance
PER SERVING · TIME 80M
CAL 20%·PRO 13%
CARBS 66G67% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER48G TOTAL SUGAR
FAT 12G27% OF CAL
8G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 228mg
- Total sugar
- 48g
- Added sugar
- ≥46g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.